Mojo Shredded Pork Tacos are a delicious and flavorful twist on traditional tacos. Like these Tacos al Pastor from Mexico.
Mojo Shredded Pork is a delicious and versatile dish that originates in the Caribbean, from Cuban cuisine to be exact.
The pork is slow-cooked (with this recipe in an Instant Pot in 40 minutes) in a flavorful mixture of citrus juices, garlic, and spices, resulting in tender and succulent meat that is bursting with flavor.
The term “mojo” refers to the mixture or marinade used in this dish, and it typically consists of orange juice, garlic, cumin, and oregano. With this recipe we added smoke paprika and chipotle chilies.
This combination of ingredients creates a tangy, slightly sweet, and a tad bit spicy melt-in-your-mouth texture that is irresistible.
After the pork has been cooked, it is then shredded and served in a variety of ways.
In Cuba it is served with rice, beans, and plantains. Though you can make tacos and a Cuban pulled pork sandwich.
If you love pulled pork, then you’ll enjoy this Instant Pot Bourbon Pulled Pork or these Pulled Pork Quesadillas With Creamy Chipotle Sauce.
Instant Pot – Mojo Shredded Pork Tacos
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 teaspoon dried oregano
Kosher salt and ground black pepper
2 pounds boneless pork butt, trimmed and cut into 1-inch chunks
1 tablespoon grapeseed or other neutral oil
1 large yellow onion, finely chopped
8 medium garlic cloves, minced
2 chipotle chilies in adobo sauce, minced, plus 2 tablespoons adobo sauce
1 teaspoon grated orange zest, plus 1¼ cups orange juice, divided
1 teaspoon grated lime zest, plus 3 tablespoons lime juice
1 cup finely chopped fresh cilantro
In a medium bowl, stir together the cumin, paprika, oregano, 1 teaspoon salt and ½ teaspoon pepper. Add the pork and toss until evenly coated; set aside.
On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the chipotle chilies and adobo sauce. Add the pork and 1 cup of the orange juice; stir to combine, then distribute in an even layer.
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.
When pressure cooking is complete, let the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using a slotted spoon, transfer the pork to a medium bowl. Let cool for about 5 minutes, then use 2 forks to shred the meat into bite-size pieces.
Before going on, if you see any fat at the surface of the cooking liquid, use a large spoon to skim it off.
Next, sauté the liquid, by selecting More/High Sauté. Bring the liquid to a boil and cook, stirring occasionally, until reduced to ¾ cup (or scant ½-inch depth in the pot). This should take about 15 minutes.
Press Cancel to turn off the pot. Stir in remaining ¼ cup orange juice, lime juice and the chopped cilantro. Add the pork and both zests, then stir until the pork is heated through, 2 to 3 minutes. Taste and season if needed with salt and pepper.
Serve with warmed 5-6 inch round soft corn tortillas. Can also include more chopped cilantro and lime wedges, if desired.
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For Dessert Enjoy This Caribbean Favorite
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Thanks for reposting. We had 2-3 days of tacos 🌮 Roth this mojo. It was delicious 😋
I just bought a 10# pork butt and cut/froze it into 3 meals. I will give this a try in my slow cooker! Thanks!
Yes this recipe can be made in slow cooker. The cookbook I have for the Instant Pot is called Fast and Slow. As the Pot can be used like a slow cooker.
Here are the instructions for slow cooking just to help out with some ideas. In recipe on my blog follow first two paragraphs. This is the instructions for slow cooking (just covert to your own slow cooker). Again this is just an idea. I know you know what you’re doing 🤓👍🏼🍻
With the pot still on More/High Sauté, bring the mixture to a boil. Stir and redistribute in an even layer. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 5 to 6 hours; the meat is done when a skewer inserted into a chunk meets no resistance. Press Cancel, then carefully open the pot.
Using a slotted spoon, transfer the pork to a medium bowl. Let cool for about 5 minutes, then use 2 forks to shred the meat into bite-size pieces. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Select More/High Sauté, bring the liquid to a boil and cook, stirring occasionally, until reduced to ¾ cup (or scant ½-inch depth in the pot), about 15 minutes. Stir in remaining ¼ cup orange juice, the lime juice and the cilantro. Press Cancel to turn off the pot. Add the pork and both zests, then stir until the pork is heated through, 2 to 3 minutes. Taste and season with salt and pepper.